This pumpkin bread recipe has been praised by countless people who have been fortunate enough to have tasted it.
One thing that makes it different is that there are no eggs in the recipe. Why? I don't know - but it makes all the difference with because it creates less of a 'chewy' texture.
This recipe is at least 44 years old. My mother got the recipe from a recipe book put together by my old preschool in Woodland Hills, CA.
It is super easy to make and I make lots of it at Christmas to give away as gifts to teachers, co-workers and neighbors. Every year, they look forward to more!
"The Best Pumpkin Bread You've Ever Tasted"
Click here for a printable version
3 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 cup vegetable oil
2 cups canned pumpkin puree
2/3 cups water
Mix dry ingredients together in a large bowl. Add remaining ingredients and mix for 2 minutes.
Spray 5 - 6 small loaf pans with non-stick cooking spray. Pour the pumpkin bread batter into the loaf pans so that they are approximately 1/2 - 2/3 full.
Bake for 1 hour in a 300 degree oven.
Let cool before removing from loaf pans.
Serve at room temperature or serve warm with a spread of cream cheese.